•Apple Grape – Combine equal parts apple juice and grape juice. Ju i c e
grapes first, then apples.
•Apple Lemonade – Ve ry small wedge of lemon with peel and about four
apples (mixed va r i e t y ) .
•Pear Lemonade – Small wedge of lemon with peel. Any type of pear.
•Ora n g e - Gra p e f ruit-Lemon Juice – Combine four ounces orange juice,
four ounces grapefruit juice and one ounce lemon juice.
•Ap p l e - Orange Juice – Combine equal parts of apple juice and orange juice.
•Melon Delight – Watermelon, seed and even the rind if it’s clean.
•Cantaloupe and Ho n eydew – Combine equal parts. Peel these, as the
outside is difficult to clean.
•Ca r ro t - Ap p l e - Spinach Juice – Combine eight ounces carrot juice, six
ounces apple juice and two ounces of spinach juice.
•Ca r ro t - L e t t u c e - Ce l e ry Juice – Combine equal parts of carrot, lettuce and
c e l e ry juice.
•Ca r ro t - Be e t - Spinach Juice – Combine ten ounces carrot juice, thre e
ounces of spinach juice and three ounces of beet juice.
USES OF P U L P
With the Omega Juicer nothing is wasted: It may be used for flavoring
in Soups, Cakes and Salads; as compost in Gardens and Plants; feed for
children’s small pets; baby food (if mixed back in with the juice and diluted
with water).
Additional recipes and nutritional information may be found in various
Juicing Books, which can be ordered with the enclosed parts order form.
These Juicing Books can also be ordered direct by calling 717-561-1105.
DELICIOUS AND NU TRITIO US JUICE RECIPES
When juicing combinations, alternate the various fruits or ve g e t a b l e s .
Pro p o rtions of juices are usually in sixteen-ounce totals. If you desire only
eight ounces of juice, then just divide amounts by two.

Note: Bananas cannot be juiced, only pulverized, it is not recommended

to use bananas in juicers.

•Ca r ro t - Ce l e ry Juice – Mix two parts carrot juice to one part celery juice.
Add a few drops of lemon juice for added flavo r .
•Ca r ro t - Ce l e ry - Apple Juice – Mix equal amounts of carrot, celery and
apple juice.
•Ca r ro t - Cabbage Juice – Mix three parts carrot juice to one part cabbage
j u i c e .
•Ca r ro t - Cu c u m b e r - Beet Juice – Combine five ounces carrot juice, two
ounces cucumber juice, and one-ounce beet juice. Or, one cucumber
peeled, one red beet and the remainder carrot.
•Ca r ro t - Ce l e ry - Pa r s l ey Juice – Combine four ounces carrot juice, thre e
ounces of celery juice and one ounce of parsley juice. IMPORTA N T : On e
ounce of any leafy green vegetable can be substituted for the parsley juice.
•Ca r ro t - Pa r s l ey Juice – Combine seven ounces of carrot juice to one ounce
of parsley juice.
•Ap p l e - Ca r ro t - Beet Juice – Add juice from one beet to equal parts of apple
and carrot juice.
•Ca r ro t - Cucumber Juice – Combine four parts carrot juice to one part
cucumber juice.
•Ap p l e - Beet Juice – Combine five parts apple juice to one part beet juice.